Best 2 Prawn And Harissa Stew With Couscous Recipes
Tantalize your taste buds with a delightful culinary journey to North Africa with this collection of prawn and harissa stew recipes. Embark on a flavor-filled adventure as you explore the vibrant and aromatic combination of succulent prawns, tantalizing harissa paste, and an array of spices. Immerse yourself in a symphony of flavors as you savor the tender prawns infused with the fiery heat of harissa, complemented by the earthy notes of cumin, the warmth of ginger, and the zesty tang of lemon.
Indulge in the richness of the tomato-based stew, an explosion of flavors that dance on your palate. Delight in the diverse textures, from the tender prawns to the velvety smoothness of the sauce, all harmoniously balanced by the fluffy and light couscous. Whether you prefer a classic preparation or a contemporary twist, these recipes offer something for every palate, promising an unforgettable culinary experience.
PRAWN AND HARISSA STEW WITH COUSCOUS
Make and share this Prawn and Harissa Stew With Couscous recipe from Food.com.
Provided by Lou van
Categories Stew
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Put the couscous in a bowl with 1 tsp olive oil and just cover with boiling chicken stock. Cover and leave to swell for 5 minutes.
- Heat 1 tbsp oil in a pan, add the onion and garlic and fry for 1-2 minutes or until just tender.
- Add the cumin and fry for a minute, add the tomatoes and harissa and bubble everything together until it thickens slightly. Season well.
- Stir in the prawns and cook for 3 minutes, then scatter the coriander over. Serve with the couscous.
Nutrition Facts : Calories 336.2, Fat 3, SaturatedFat 0.6, Cholesterol 97.5, Sodium 588.2, Carbohydrate 55.5, Fiber 5.7, Sugar 8.4, Protein 21.7
ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA
This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.
Provided by Susan Spungen
Categories dinner, quick, weeknight, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
- In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
- Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
- Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
- Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling.
- Use fresh, high-quality ingredients: The better the ingredients, the better the stew will taste. Look for fresh prawns, ripe tomatoes, and flavorful harissa paste.
- Don't overcrowd the pan: When searing the prawns, don't overcrowd the pan. This will prevent them from cooking evenly.
- Cook the prawns just until they are opaque: Overcooking the prawns will make them tough and rubbery. Cook them just until they are opaque and pink in the center.
- Use a good quality harissa paste: Harissa paste is the key flavor component in this stew. Make sure you use a good quality paste that is flavorful and not too spicy.
- Adjust the amount of harissa paste to your taste: The amount of harissa paste you use will depend on your personal preference. Start with a small amount and add more to taste.
Conclusion:
This prawn and harissa stew with couscous is a flavorful and satisfying dish that is perfect for a weeknight meal. The prawns are cooked to perfection and the harissa paste adds a delicious spicy flavor. The couscous is a great addition that soaks up all the delicious sauce. This stew is sure to be a hit with your family and friends.
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